Article detail · 2020
The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs
Journal
Journal of Food Processing and Preservation IFSTISSN 0145-8892
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
- Year
- 2020
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Journal of Food Processing and Preservation IFST
- Catalog match (ISSN) Journal of Food Processing and Preservation
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
The purpose of this study was to determine the effect of different levels of transglutaminase at 0.0%, 0.5%, and 1.0% on the quality of beef, chicken, and turkey meatballs. Cooking loss, color (L*, a*, and b* values), texture profile (TPA), microstructure (Scanning Electron Microscope), and sensory analysis were performed. Addition of transglutaminase enzyme did not affect the color parameters of meatball samples (p > .05). Transglutaminase decreased the cooking loss of meatball samples (p < .05). It was determined that samples containing transglutaminase had firmer and more regular gel structures. Springiness, cohesiveness, chewiness, and resilience were improved by transglutaminase addition in meatball samples. Panelists gave higher scores to meatball samples including transglutaminase in sensory analysis. Practical applications Texture is one of the most important quality parameters for meat and meat products. Cooking loss is another quality parameter and lower cooking loss is desired in meat and meat products. Transglutaminase addition reduced the cooking loss and improved the textural properties of meatballs prepared with beef, chicken, and turkey minced meats. Therefore, better quality meatballs were produced in this study. This approach could be feasible in meatball production in meat industry.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
26 citations
OpenAlex cited_by_count (cache / database)
12 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
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- The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef 2022
- The Effect of Pumpkin Powder on the Physicochemical, Emulsification, and Textural Properties of Beef 2022
- Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking 2025
- Effect of Microbial Transglutaminase Addition on Reconstructed Frozen Rainbow Trout (Oncorhynchus mykiss) Meatballs’ Quality 2024
- Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality 2023
- Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality 2023
- Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality 2023
- Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality. 2023
- The impact of plant proteases and sous vide technology on quality characteristics of meat 2025